RecipeCoconut Shrimp

Nutrition Facts
Amount per Serving
  • Calories: 205
  • Protein: 18.5 g
  • Total Fat: 10 g
    • Unsaturated Fat: 1.5 g
    • Saturated Fat: 8.5 g
  • Cholesterol: 140 mg
  • Total Carbohydrate: 11 g
  • Dietary Fiber: 2.5 g
  • Total Sugar: 3.5 g
    • Natural Sugar: 3.5 g
    • Added Sugar: 0 g
  • Sodium: 760 mg

An appetizer order of coconut shrimp from a restaurant is typically deep fried and can go for more than 600 calories…and that’s before you get to your main meal. I’ve slimmed it down but preserved all of the same flavors in this delicious rendition. It’s quick and easy to throw together, and it’s perfect served over Cauliflower Rice. Try it for dinner tonight.

  • Prep time
  • Total Time
This recipe makes 4 servings
  • 4 scallions thinly sliced, whites and dark green parts separated
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 red chili, seeded and finely chopped (may substitute red bell pepper)
  • 1 can (13.5 ounces) light coconut milk
  • 6 ounces fresh green beans, sliced into thirds (about 1.25 cups worth)
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons lime juice
  • 2 teaspoons low-sodium soy sauce
  • ¼ cup minced cilantro
  • ¼ cup unsweetened shredded coconut

Liberally coat a deep skillet with oil spray (olive, coconut, canola or grapeseed oil) and warm over medium-high heat. Add scallions (white parts only), garlic, ginger and chili and sauté for about 3 minutes. Add more oil spray if needed.

Add coconut milk, bring to a boil and reduce to simmer. Then add the green beans. Cover and continue to simmer for about 1 minute.

Add the shrimp, bring back to a simmer, cover for about 3 minutes (shrimp should be opaque throughout and cooked). Stir in lime juice and soy sauce. Transfer to serving bowl and sprinkle with remaining green scallions, cilantro and shredded coconut.

Makes 4 servings with plenty leftover sauce.

Nutrition analysis courtesy of Genesis® R&D